vegetables, nuggets, plant-based, organic, broccoli, spinach, spices, food
Foods,  Guidance,  Recipes

Broccoli-Spinach Nuggets


4 cups broccoli florets (the equivalent in florets to 3 medium-sized broccoli)

1 ½  cups raw spinach

3 eggs

1 ½ cups gluten-free oats,  ground

2 tbsp. nutritional yeast

1 tbsp .coconut amino

1  tsp. fresh garlic, crushed

2 – 3 tbsp. extra virgin olive oil

1 tsp. dried rosemary

½ tsp. nutmeg

¼ tsp. Himalayan salt (in case needed)

vegetables, nuggets, plant-based, organic, broccoli, spinach, spices, food


  • Preheat oven to 170 °C.
  • Place broccoli florets inside a food processor and pulse until finely chopped.
  • Add eggs, oats, nutritional yeast, and coconut amino to veggie mixture. Pulse until everything is combined.
  • Taste and add salt, more coconut amino, yeast or oil as desired.
  • Using a small scoop, place veggie nugget scoops on a baking mat. Gently press them down so all nuggets are the same height.
  • Bake for 25 minutes until the tops are golden. 
  • Remove from the oven and allow to cool slightly prior to serving.
  • Store leftovers in an airtight container and refrigerate up to 3 days.

vegetables, nuggets, plant-based, organic, broccoli, spinach, spices, food

Like all of you, I am a unique individual with particular needs that I have learned to listen to and that I have really acknowledged over the last 8 years. I’ve learned to focus on my energy levels, to observe my body’s reactions to food, situations and emotions, and to respond to them accordingly. I have learned to put myself beyond everything and to get to know myself for who I am, Tatiana. It has been a very constructive and arduous journey and one that has taught me to be patient and to give each change or modification time to take effect. This brief introduction is to tell you why I developed a deep interest in holistic nutrition due to many circumstances in my life.

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